Articles

• Use of Spices in Foods

  S O Oiye, N M Muroki

  39-44

  DOI: 10.4314/jfta.v7i2.19242

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• Simple and Low-Cost Exposed -Layer Grain Drying Apparatus

  Tilahun Seyoum Workenh, Patrick M Grace

  45-51

  DOI: 10.4314/jfta.v7i2.19243

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• Sensory Properties of Traditionally-Fermented Buttermilk (Omashikwa) Processed in Namibia

  P G Bille, A TR Ozuuko, T Ngwira

  52-54

  DOI: 10.4314/jfta.v7i2.19244

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• Development of Models for Predicting the Yield and Quality of Soymilk

  T Y Tunde Akintunde, B O Akintunde

  55-58

  DOI: 10.4314/jfta.v7i2.19245

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• Indigenous processing methods and raw materials of borde, an Ethiopian traditional fermented beverage

  Kebede Abegaz, Fekadu Beyene, Thor Langsrud, Judith A Narvhus

  59-64

  DOI: 10.4314/jfta.v7i2.19246

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• Microbial and Sensory Quality of Freshly Processed and Reconstituted “Kununzaki”- A Nigerian Millet Based Beverage

  J M Babajide, O O Atanda, M A Idowu, O O Lasekan

  65-67

  DOI: 10.4314/jfta.v7i2.19247

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• Evaluation of Capsicum as a Source of Natural Antioxidant in Preventing Rancidity in sunflower Oil

  Elizabeth Maforimbo

  68-72

  DOI: 10.4314/jfta.v7i2.19248

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